Foodie Friday: Dippy Egg with Grilled Cheese Dippers

Welcome to Friday, dear reader. We have once again made it to the end of another week. With the spring season newly underway, my hens are laying so many eggs that I can't use them fast enough. I thought it appropriate to share an egg-based recipe this week. With our busy season fast approaching, we often turn to simple meals that come together quickly and can be made with ingredients we often have on hand. Although scrambled eggs are my favorite, The Bean and The Bibbed Wonder prefer dippy eggs. There isn't anything faster than making a dippy egg and serving it with toast for dipping. The runny egg yolk acts as a rich sauce and makes a yummy meal when served with toasted sourdough, rye, or a fancy grilled cheese sandwich.   

This week, my recipe isn't really a recipe. It is a simple meal that comes together quickly and is elevated with a bit of hot pepper jelly and pepper jack cheese. So, allow me to explain. First, I make a grilled cheese sandwich on sourdough bread using pepper jack cheese. I generously slather one side of the bread with hot pepper jelly. I buy my jelly at Aunt Julia's bakery on Route 422. I also often get my bread there. However, I digress. I place a slice of pepper jack cheese atop the jelly, add the top to the sandwich, butter both sides, and grill on a hot griddle until they are a lovely golden brown.

Next, I fry an over-easy, sunny-side-up, or as we call it, a dippy egg. I use butter in the skillet, make sure it's nice and hot, add the egg, and immediately add about 1/4 cup of water to the skillet. This allows the egg to cook quickly and evenly. The water steams and cooks the top of the egg without overcooking the yolk. The Bibbed Wonder taught me that. He's not just a pretty face. Wink. I add salt, pepper, paprika, and sometimes Everything bagel seasoning to top the eggs. Once the eggs are cooked but the yolks are still runny, I place the egg on the plate, cut the sandwich into strips, and place the strips next to the egg. I often serve this with a spinach side salad because if I'm going to eat a salad, it's going to be made from a super green, not iceberg lettuce. We dip the sandwich strips into the eggs and enjoy. 

So, dear reader, that is what is for dinner on the farm this week. If you are local and need eggs, please let me know. I'm happy to sell them for $3 a dozen. Simply send me a text to let me know how many you need, and I will let you know if I can oblige. You will probably find me a mess, wearing sweats and covered in something, either soap or things less desirable. But we can also arrange for you to pick them up on the porch. I'm flexible. 

On this lovely spring day, stay safe, be smart, eat simple, delicious food, and keep washing your hands.